Turner Farm Teaching Kitchen
The Turner Farm Teaching Kitchen offers a state-of-the-art learning experience where chefs and other food and wellness educators make sustainability and mindfulness into a delicious and edifying experience.
Built in an exquisitely renovated, 100-year-old, two-story barn, the kitchen offers space for a chef to work with as many as eight different two-person teams at a time. Additionally, the space features closed-circuit TV, with two cameras capturing the lecture for an enhanced learning environment for 50 guests.
The Teaching Kitchen was built in consultation with the Culinary Institute of American and is intended for cooking classes geared toward using fresh-grown ingredients in such a way that promotes bodily health and mental well-being. It is also a regular host of the University of Cincinnati Center for Integrative Health and Wellness to teach medical students and other health professionals valuable nutrition information, culinary skills and self-care practices.
For class information, booking and availability, contact Mary Joseph at email@example.com
CANCELLATION POLICY: Due to the limited space availability, all payments for Turner Farm educational classes are non-refundable. In the event of inclement weather, classes proceed provided that the weather is safe for visitors to be on the farm. Turner Farm reserves the right to cancel events for any reason with a full refund provided to each participant.
UC Center for Integrative Health and Wellness Presents:
Wellness at Turner Farm Community Education Series
TEACHING KITCHEN CLASSES
Stocking a Healthy Pantry
11:30 am – 1:30 pm, Tuesday, February 27
Join Chef Stephanie for a brand-new iteration of Stocking a Healthy Pantry. This class will cover best practices for building and maintaining a stocked, health-focused pantry. Chef Stephanie will discuss common essential staples, when and where to purchase pantry items, and tips on how to organize a pantry to maximize its utilization.
Participants will also get hands-on experience working with a variety of grains to create dishes that are hearty, delicious, and nutritious.
Dishes will include:
- Amaranth porridge
- Lemony millet salad with kale, chickpeas, and avocado,
- Quinoa fried rice
It’s All in the Dough: Pizza from Scratch
11:30 am – 1:30 pm, Saturday, March 3
Spend an early afternoon with Chef Stephanie in the Teaching Kitchen to learn the key essentials behind making and working with pizza dough. Every participant will get the chance to make pizza with assorted sauces, toppings (including Turner Farm produce and meats), as well as cheeses. The class will naturally end with a pizza party for all attendees to share and enjoy their creations with each other. A great experience for all ages!
Beer Stylings + Food Pairings
6:30 am – 8:30 pm, Tuesday, March 6
Ever wondered what the difference was between an English Pale Ale and a Belgian Pale Ale? Or even wondered what foods would pair best with your favorite beer? Well, Chef Stephanie will be hosting a class specifically dedicated to understanding beer styles and food pairing. Chef Stephanie spent her master’s program at New York University studying the cultural significance and history of beer while actively preparing for the certified cicerone exam, cooking at a Belgian beer café, and beertending at a craft beer bar. She is elated to bring some of this knowledge forward for Beer Styles and Food Pairing at Turner Farm.
During the class, participants will be given the opportunity to sample a variety of beers covering many different styles alongside small bites that are meant to highlight how food and beer can interact to bring another dimension of flavors and enjoyment!
6:30 – 8:30 pm, Friday, March 9
Join Chef Stephanie for an afternoon full of plant-based dishes that any person, vegan or not, will enjoy. Participants will get hands-on Teaching Kitchen time creating vivacious dishes that highlight the wide array within a plant-based cuisine:
- Kale & Romaine Vegan Caesar Salad
- Handmade Beet + Bean Burgers with Avocado, Tomato Jam, & Caramelized Red Onions
- Cherry Kombucha Cobbler
At the end of the class, participants will enjoy a meal comprising of all dishes created during the class and leave with a copy of all the recipes.
6:30 – 8:30 pm, Tuesday, March 20
Nothing says spring like fresh eggs, tender vegetables, and bright flavors to shake off the cold of winter. Let chef Stephanie show you how to make your own pasta from scratch to bring out the best of spring all season long. This class will take place in the Teaching Kitchen, where participants will get hands-on experience making:
- Ricotta Dumplings with Scallions & Asparagus
- Carrot Ravioli
- Lemony Fregola with Herbs & Crustaceans
At the end of the class, participants will enjoy a meal comprising of all dishes created during the class. Wine will be available for of-age guests.